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Spinach, Artichoke, and Roasted Red Pepper Dip by

Source: Cooking with Paula Deen, Jan/Feb 2009


1 tablespoon butter
1/2 cup chopped onion
2 teaspoons minced garlic
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup chopped roasted red peppers
1 (5-ounce) bag baby spinach
1/4 cup half-and-half
1 (3-ounce) package cream cheese, softened
1/4 cup sour cream
1/2 cup shredded Italian cheese blend, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Toasted Baguette Chips


1. Preheat oven to 425. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray.

2. In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, about 10 minutes. Add artichoke hearts and roasted red peppers; cook for 2 minutes. Add spinach in two additions, letting first batch wilt before adding second batch. Cook until spinach is completely wilted, about 6 minutes. Strain mixture, pressing to release all liquid; set spinach aside.

3. In the same pan, warm half-and-half over medium-high heat. Stir in cream cheese and sour cream. Cook until cream cheese is melted and mixture is smooth. Add spinach mixture, 1/4 cup shredded cheese, salt, and red pepper, stirring to combine. Pour into prepared baking dish. Sprinkle with remaining

4. 1/4 cup cheese. Bake for 20 to 25 minutes, or until bubbly. Serve hot with Toasted Baguette Chips.

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